Tiramisu Leches Cake

Tiramisu Tres Leches Cake

Introduction
Imagine combining two iconic desserts, and what you get is nothing short of perfection. The Tiramisu Tres Leches Cake is a dreamy fusion of rich coffee flavors and a soft, milky texture. This delightful treat is perfect for gatherings, or to simply indulge at home. Subscribe to get this delightful recipe delivered straight to your inbox!

Why You’ll Love This Recipe
This recipe merges the bold flavors of tiramisu with the luscious, milky goodness of tres leches, creating a dessert that’s both luxurious and heartwarming. It’s surprisingly easy to make, and sure to be a hit with family and friends alike, delivering a true coffee lover’s delight.

Ingredients
– 1 cup all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 5 large eggs, separated
– 1 cup granulated sugar, divided
– 1/3 cup whole milk
– 1 teaspoon vanilla extract
– 1 cup strong brewed coffee, cooled
– 1 tablespoon coffee liqueur (optional)
– 1 can (12 oz) evaporated milk
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1 1/2 cups heavy cream (for topping)
– 3 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– Cocoa powder, for dusting
– Dark chocolate shavings, for garnish (optional)

Necessary Tools
– 9×13-inch baking dish
– Mixing bowls
– Electric mixer
– Spatula
– Sieve for dusting

Ingredient Swaps and Additions
For a twist, try using almond or hazelnut liqueur instead of coffee liqueur. You can also add a layer of chocolate ganache between the soaked cake and the whipped cream for extra decadence.

Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare a baking dish.
2. Mix the flour, baking powder, and salt. Set aside.
3. Beat the egg yolks with 3/4 cup sugar until thick and creamy. Add milk and vanilla extract.
4. Fold the flour mixture into the yolk mixture.
5. In a new bowl, beat egg whites, gradually adding the remaining sugar until stiff peaks form. Fold into the batter.
6. Bake the batter and allow it to cool.
7. Mix coffee with coffee liqueur (if using).
8. Combine evaporated milk, condensed milk, and heavy cream, adding in half the coffee mix. Pour over poked cake and refrigerate.
9. Whip the remaining cream with powdered sugar and vanilla. Spread over the cake.
10. Dust with cocoa powder and garnish with chocolate shavings.

Serving Suggestions
Pair this cake with a freshly brewed espresso or a scoop of vanilla ice cream for an indulgent finish to any meal.

Pro Tips for Success
Ensure the cake is completely cooled before pouring the milk mixture to achieve perfect absorption. Refrigerate overnight for maximum flavor blend.

Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed chilled.

FAQ Section
– Can I make this recipe alcohol-free?
Yes, simply omit the coffee liqueur.
– Can this cake be frozen?
Freezing is not recommended due to the milk content.

Conclusion
This Tiramisu Tres Leches Cake is a testament to fusion baking—a luxurious treat that’s easy to prepare yet satisfyingly sophisticated. Don’t forget to leave a review or tag your creations with Pinterest and Instagram!

Nutritional Information
Approximate values per serving: Calories – 430, Fat – 22g, Carbohydrates – 54g, Protein – 7g.

Tiramisu Tres Leches Cake

A luxurious fusion of tiramisu and tres leches cake, this dessert combines rich coffee flavors with a soft, milky texture for a delightful treat.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: Fusion

Calories: 430

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cake

• 1 cup all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided 3/4 cup for yolks, 1/4 cup for egg whites
• 0.33 cup whole milk
• 1 teaspoon vanilla extract

See also  Hazelnut Swirl Cake

For the Tres Leches Mixture

• 1 cup strong brewed coffee, cooled
• 1 tablespoon coffee liqueur (optional) Can use almond or hazelnut liqueur as a swap
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream

For Topping

• 1.5 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• to taste cocoa powder, for dusting
• to taste dark chocolate shavings, for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish.
2. Mix the flour, baking powder, and salt in a bowl and set aside.
3. In a large bowl, beat the egg yolks with 3/4 cup sugar until thick and creamy. Then, add the milk and vanilla extract.
4. Fold the flour mixture into the yolk mixture until just combined.
5. In a separate bowl, beat the egg whites, gradually adding the remaining sugar until stiff peaks form. Carefully fold the beaten egg whites into the batter.

Baking and Soaking

1. Pour the batter into the prepared baking dish and bake for 30 minutes, allowing it to cool afterwards.
2. In a bowl, mix the coffee with coffee liqueur (if using).
3. In another bowl, combine the evaporated milk, condensed milk, and heavy cream, adding half of the coffee mixture. Poke holes in the cooled cake and pour the milk mixture over the cake, then refrigerate.

Topping and Serving

1. Whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the cake.
2. Dust with cocoa powder and garnish with chocolate shavings (if using).

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 54gProtein: 7gFat: 22g

Notes

Ensure the cake is completely cooled before pouring the milk mixture for perfect absorption. Refrigerate overnight for maximum flavor blend. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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